Shrimp and Grits

1. Pour the cornmeal into the hot milk, stirring constantly.

2. Cook over low heat, stirring, until creamy.

3. Stir in the butter and grated cheddar, then season with salt and pepper.

4. Fry the bacon until crisp, remove and chop it.

5. In the remaining fat, fry the garlic and shrimp for 2-3 minutes and season with hot sauce.

6. Spoon the grits onto plates and top with the shrimp and bacon bits.

Tip: Traditionally made with coarse grits – fine cornmeal also turns creamy, just faster.